Dried Porcini Crusted Salmon with Tomato Cream Sauce

• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onions
• 2 teaspoons minced garlic
• 2 1/2 cups seeded, chopped tomatoes
• 2 sprigs fresh thyme
• 3/4 teaspoon salt
• 1/2 cup chicken or fish stock plus 2 tablespoons
• 1 tablespoon tomato paste
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 -ounce dried porcini mushrooms
• 1/2 cup fine dry bread crumbs
• 1 tablespoon minced shallots
• 1/2 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme leaves
• 3 tablespoons finely grated Parmesan
• 3 tablespoons melted butter
• 4 (6-ounce) salmon fillets, skin removed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

1. For the sauce: Heat the olive oil in a medium saucepan over medium-high heat.
2. Add the onions and cook, stirring, until soft, about 3 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the tomatoes, thyme and 1/2 teaspoon of the salt, and cook until the tomatoes give up their liquid, about 5 minutes, stirring occasionally.
5. Add the stock and tomato paste.
6. Bring to a boil and cook until reduced by half, about 5 minutes.
7. Add the cream and cook until reduced by half again, about 6 minutes.
8. Add the remaining 1/4 teaspoon salt and the butter.
9. Remove the thyme sprigs.
10. With an immersion blender, or food processor, puree the sauce.
11. Strain sauce through a fine-meshed sieve, if desired, to remove the tomato skins.
12. Keep the sauce warm until ready to serve.
13. For the salmon: Preheat the oven to 375 degrees F. Place dried mushrooms in a small food processor or spice grinder and process until finely ground; you will get about 5 tablespoons mushroom powder.
14. Combine ground porcini, bread crumbs, shallots, garlic, thyme, and cheese in a small bowl; mix well.
15. Drizzle in melted butter and stir to combine.
16. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
17. Set aside.
18. Season the salmon fillets with the remaining salt and pepper.
19. Heat the olive oil in a large, ovenproof skillet over medium-high heat.
20. Add salmon fillets, skin-side up, to the pan and cook, about 2 minutes, or until golden.
21. Carefully turn the fillets over in the pan and place a quarter of the porcini mixture over each fillet, gently pressing to adhere.
22. Place the skillet in the oven and bake 5 to 6 minutes for medium.
23. Serve hot with Tomato Cream Sauce.

olive oil, yellow onions, garlic, tomatoes, thyme, salt, chicken, tomato paste, heavy cream, unsalted butter, porcini mushrooms, bread crumbs, shallots, garlic, thyme, parmesan, butter, salmon, salt, freshly ground black pepper, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/dried-porcini-crusted-salmon-with-tomato-cream-sauce-recipe.html (may not work)